Swedish Pancakes are a treat perfect for any occasion! These pancakes are thin and delicate, yet substantial enough to provide a satisfying chew. Whether you prefer a sweet or savory flavor, these pancakes will become your new favorite.
Swedish pancakes or Pannkakor are made with a simple batter of flour, eggs, salt, a little sugar, and milk, then cooked until it forms a thin, lacy layer of golden brown goodness. When served sweet, Swedish pancakes are typically accompanied by a generous dollop of whipped cream and lingonberries. Or serve them savory with ham, cheese, or even smoked salmon.
I love adding new recipes from our heritage, which is primarily German and Swedish, with a dash of Danish. Other recipes we make every year for Christmas are Creamy Rice Pudding, Swedish Tea Ring, Ostakaka, and Potato Bologna.
You Will Love These Swedish Pancakes Because:
- Light and fluffy and the perfect vehicle for any topping!
- Portable….Just roll up a few with a dusting of powdered sugar, if you like, and head out the door.
- It uses simple ingredients you already have in your pantry.
- Not just for breakfast! Eat them any time of the day, and they are not just for special occasions either!
These pancakes don’t require many ingredients, but don’t let that fool you because they create a mouthwatering pancake!
ALL-PURPOSE FLOUR, EGGS, MILK, SUGAR, AND SALT: These are used to make the batter. It will be thinner than your traditional American pancake batter but not quite as thin as a crepe batter. Please use the amount of salt specified. It adds a lot of flavor to the pancake.
BUTTER: Used to cook the pancakes.
How To Make Swedish Pancakes:
This is just a quick overview of the method for these pancakes. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: In a large bowl, combine the eggs and milk and whisk vigorously until well combined. Add the flour, sugar, and salt, and whisk until well combined. You can also do this in a blender.
STEP 2: Melt a little butter in a 10″ skillet over medium-low heat. Pour in batter and swirl the pan to coat. Cook for 1-2 minutes or until the edges are browned. Flip and cook for 1-2 minutes or until browned. Serve immediately.
If you aren’t serving them immediately, you can keep the pancakes warm in the oven. Roll each pancake and place them on a baking sheet. Place in a 175-degree F oven to keep warm.
Store cooled pancakes in a covered container for up to 3 days. Reheat in a microwave or transfer the whole stack to a baking sheet and cover with foil. Place in a 300-degree F oven until warm.
Yes! Stack cooled pancakes between parchment paper. Wrap the stack with plastic wrap, then heavy-duty foil, or place into a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Whipped cream
- Maple syrup
- Fresh berries, peaches, sauteed apples
- A sprinkle of powdered sugar
- Cream cheese
- Smoked salmon
- Chives, red onion, capers
- Sauteed mushrooms or other veggies
- 3 large eggs
- 1½ cups (355ml) milk
- 1¼ cups (175g) all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- butter for cooking
- In a large bowl, beat eggs and milk until well combined. Add flour, sugar, and salt. Whisk until smooth. You can also add everything to a blender and blend until smooth if you prefer.
- Heat a little butter in a 10" skillet over medium to medium-low heat. Pour ¼ cup of batter and tilt the pan in a circular motion until the batter is spread in an even, thin layer. Cook for 1-2 minutes or until edges are golden. Flip and cook for 1-2 minutes or until golden. Repeat for remaining batter. Serve immediately.
- STORAGE: Store cooled pancakes in a covered container for up to 3 days. Reheat in a microwave or transfer the whole stack to a baking sheet and cover with foil. Place in a 300-degree F oven until warm.
- FREEZER-FRIENDLY: Stack cooled pancakes between parchment paper. Wrap the stack with plastic wrap then heavy-duty foil or place into a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.